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This vegan sweet and sour chickpeas recipe is healthy, plant based and also so easy to make! In addition, it’s gluten free, simple stir fry, and great as a main dish or a side dish.
This Asian inspired sweet and sour chickpeas recipe is a good alternative to sweet and sour chicken for vegans and also full of flavor. It comes together fast so it’s perfect for weeknight dinners.
I love chickpeas because they are so versatile. I use them in many dishes like chickpea stir fry, smashed chickpea sandwich, chickpea avocado salad, and buffalo hummus so this recipe is another favorite.
If you want to change things up a bit, you can also try my sweet and sour cauliflower. Serve it with some white or brown rice and you got yourself a great dinner and it’s also better than take out!
But, before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
How to Make Vegan Sweet and Sour Chickpeas
Make sure to rinse and drain them well so they won’t be soggy. We will be cooking them in sesame oil before adding the sauce because it will help with the texture.
Corn Starch or Arrowroot
We will be using corn starch because it will help thicken the sauce. But you can easily sub for arrowroot if you like.
Maple syrup gives sweetness to the sauce but you can use another sweetener such as brown sugar. You can also adjust the amount to your taste and add more if you like.
To give the sticky sauce a little sweetness and also depth, we will use some ketchup. It also adds great deep color to the sauce which is a great bonus!
Tamari (sub for low sodium Soy sauce) and Apple Cider Vinegar
To keep it gluten free, we will be using tamari but you can use soy sauce if you like just make sure it’s low sodium. Apple cider vinegar gives a little tangy and sour flavor so it works great in the sauce.
Adding some flavor to the sauce is important so we will be using 2 cloves of garlic. You can also adjust and add more if you like.
Toasted Sesame Oil
Toasted sesame oil gives so much flavor to this dish and we will cook the chickpeas with it. You can use regular sesame oil but I think the toasted kind has so much more flavor.
How to Make it
- First, heat up a medium size skillet or a pan over medium heat and then add the oil. When the oil is hot, you can add the chickpeas and pan fry for a few minutes until they get a little color while stirring often.
- In the meantime, you can add the 1 tsp corn starch or arrowroot and 2 tsp water for the sauce in a medium bowl and then mix it until combined.
- Now, add the rest of the sweet and sour sauce ingredients into the bowl with the cornstarch and water mixture and mix well.
- Next, add the sauce into the pan with the chickpeas and cook for another few minutes until the sauce is thick. Serve over rice and garnish with green onions and sesame seeds.
- Apple cider vinegar has a strong smell at first but it fades away as you are cooking it and gives a sour taste.
- You can easily add red bell pepper, green beans or broccoli for extra veggies.
- Adjust to taste and add more sweetness if you like.
How to store and reheat Vegan Sweet and sour chickpeas
This sweet and sour chickpea recipe is best when eaten right away but you can store it for 2 to 3 days. If you have leftovers, you can reheat them on the stovetop for a few minutes.
How to Serve sweet and sour chickpeas
- Serve it with a side of white or brown rice.
- Garnish with sliced green onions and sesame seeds.
- You can also serve it as a side to noodle dishes like garlic sesame noodles or Lo mein.
This dish is very easy and quick. It is also:
- Gluten free
- Better than take out
- Also so delicious!
More healthy plant based recipes to try
- PAD THAI (EASY & HEALTHY)
- EASY FALAFEL BOWL (GLUTEN-FREE)
- THAI PEANUT NOODLES
- PASTA SALAD (EASY & QUICK)
- LENTIL BOLOGNESE
- BLACK BEAN QUINOA BURGER
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan sweet and sour chickpeas recipe is healthy, plant based & so easy to make! It’s gluten free, simple stir fry, great as a main dish or a side dish.
- 1 can (15.5 ounces) chickpeas (rinsed and drained)
- 1 tbsp toasted sesame oil
Sweet and Sour Sauce
- 1 tsp corn starch or arrowroot
- 2 tsp water
- 2 garlic (minced)
- 3 tbsp apple cider vinegar
- 2 tbsp tamari (sub for low sodium soy sauce if not gluten free)
- 2 tbsp ketchup
- 3 tbsp maple syrup
- Heat up a medium size skillet or a pan over medium heat and add the oil. When the oil is hot, add the chickpeas and pan fry for 4 to 5 minutes until they get a little color while stirring often.
- In the meantime, add the 1 tsp corn starch or arrowroot and 2 tsp water in a medium bowl and then mix it until combined.
- Add the rest of the sweet and sour sauce ingredients into the bowl with the cornstarch and water mixture and mix well.
- Next, add the sauce into the pan with the chickpeas and cook for another 4 to 5 minutes until the sauce is thick. Serve over rice and garnish with green onions and sesame seeds.
Apple cider vinegar has a strong smell at first but it fades away as you are cooking it and gives a sour taste.
Add red bell pepper, green beans or broccoli for extra veggies.
Adjust to taste and add more sweetness if you like.
- Serving Size: 2
- Calories: 361
- Sugar: 28.2g
- Sodium: 869.3mg
- Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58.7g
- Fiber: 8.1g
- Protein: 10.4g
- Cholesterol: 0mg
Keywords: vegan chickpea stir fry, vegan sweet and sour chickpeas, vegetarian sweet and sour chickpeas